Latin American Alfajores - Caramel Cookies
Alfajores are a traditional dulce de leche sandwich cookie found in many Latin American countries. These cookies typically made of flour, honey, and nuts can be found in Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, the Philippines, Puerto Rico, Southern Brazil, Southern France, Spain, Uruguay, and Venezuela. These butter cookie sandwiches with a dulce de leche filling are divine! Caramelizing sweetened condensed milk gives the filling richness, and rolling the finished sandwich cookies in coconut and nuts makes them pretty.
Some of the products used in these recipes are not available for purchase Canada. Therefore we encourage you wherever possible to find local alternative products. Nestlé Canada Inc. does not recommend using Nestlé products not for sale in Canada and is not liable for any injuries related to the purchase and consumption of these products.
Ingredients
Instructions
Heat the oven to 350°F 10 minutes before preparation.
In a bowl place the wheat flour together with the cornstarch and the margarine cut into cubes, rub the ingredients with your hands until they form a sandy texture.
Add the LA LECHERA® CONDENSED MILK, the egg, the vanilla essence and knead but not too much until you achieve a homogeneous texture.
Place the dough on a floured counter, with a rolling pin spread to 1/2 centimeter thick, then with a small round cutter cut circles separating in pairs.
Place on a tray and bake at 350°F for 12 minutes, then remove and let cool.
When the cookies are cold, with the help of a teaspoon, spread one of the sides with arequipe, paste with the other side, spread the edges a little and roll in dehydrated coconut to adhere.
What you need
Ingredients
How to prepare
Instructions
Heat the oven to 350°F 10 minutes before preparation.
In a bowl place the wheat flour together with the cornstarch and the margarine cut into cubes, rub the ingredients with your hands until they form a sandy texture.
Add the LA LECHERA® CONDENSED MILK, the egg, the vanilla essence and knead but not too much until you achieve a homogeneous texture.
Place the dough on a floured counter, with a rolling pin spread to 1/2 centimeter thick, then with a small round cutter cut circles separating in pairs.
Place on a tray and bake at 350°F for 12 minutes, then remove and let cool.
When the cookies are cold, with the help of a teaspoon, spread one of the sides with arequipe, paste with the other side, spread the edges a little and roll in dehydrated coconut to adhere.
